n  nn Preparation nn Coriander Pesto: (can be prepared a day in advance)nn Wash and clean the leaves of coriander and dry them well. In a blender pour olive oil, pine seeds, parmesan cheese, garlic, salt and pepper and blend until you achieve a very smooth texture. Add the coriander leaves and blend again.nn  nn Wash the zucchini, red and yellow bell peppers and eggplant.nn Season the bell pepper with salt and olive oil and grill the whole bell pepper slowly ensuring that all sides of the bell pepper is colored. When ready place in a plastic bag and allow to cool down so that the skin can be removed easily. Remove the skin and seeds and cut them in four wedges.nn  Slice the eggplant and zucchini season with salt and pepper and grill them for few minutes until they are cooked. Keep the vegetables on the side in a platter.nn  nn For the chicken:nn Remove the chicken breast from the marination and grill them on both sides until ready.nn  nn Platting:nn Arrange the vegetables in the plate, cut the chicken breast in three pieces and place them on top of the vegetables dress the chicken with the coriander pesto and garnish with fresh coriander leaves and serve.n